Original Baba Au Rhum Recipe


Preparation Time2 Hr 0 MinCooking Time20 Min
Ready In2 Hr 20 MinDifficulty LevelEasy
Interest Group


 Milk1⁄4 Cup (4 tbs)
 Butter1⁄4 Cup (4 tbs)
 Yeast1⁄4 Ounce (1 package)
 Lukewarm water1⁄4 Cup (4 tbs)
 Egg yolks2
 Granulated sugar1⁄4 Cup (4 tbs)
 Grated lemon rind1⁄2 Teaspoon
 Dried currants2 Tablespoon
 Sifted all purpose flour1 3⁄4 Cup (28 tbs)
 Hot rum syrup1⁄2 Cup (8 tbs) (adjust quantity as needed)
 Dark rum2 Ounce (1/4 cup)

Nutrition Facts

Serving size

Calories 1197 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 17.4 g86.8%

Trans Fat 0 g

Cholesterol 354.1 mg

Sodium 124.7 mg5.2%

Total Carbohydrates 196 g65.3%

Dietary Fiber 4.4 g17.6%

Sugars 37.2 g

Protein 19 g37.8%

Vitamin A 21.6% Vitamin C 3.9%

Calcium 12.4% Iron 40.2%

*Based on a 2000 Calorie diet


1. Scald the milk, add the butter and blend. Cool to lukewarm.
2. Sprinkle the yeast on the water and stir until dissolved.
3. Beat the egg yolks and gradually add the sugar. Vigorously beat in the whole egg. Add the milk mixture, dissolved yeast, lemon rind and currants.
4. Stir in the flour and beat until smooth. Cover the batter and let rise in a warm place (80° to 85° F.) until doubled in bulk, about one hour. Stir down.
5. Spoon into six individual well-greased baba molds or small custard cups, filling them two-thirds full. Let rise, uncovered, until the batter reaches the tops of the molds, about thirty minutes. Fifteen minutes before babas are ready, preheat the oven to moderate (350° F.).
6. Bake until a cake tester comes out clean, about twenty minutes. Remove from the molds and cool on a cake rack. If desired, wrap in foil and freeze.
7. Marinate the babas in hot rum sauce several hours before serving. To serve, ignite two ounces heated dark rum in a ladle and pour over the babas.